ABSTRACT
This research work aims at studying the nutritional value and biochemical properties of cocoyam (Xanthosoma Sagittifolium) and unripe plantain(musa paradisiaca) flour as a substitute to Yam (Dioscorea Spp) flour blends. Samples of the flour blends were analyzed using different analysis such as proximate analysis, phytochemical, vitamin composition, mineral nutrients and functional properties as well as anti oxidant activities of the flours were carried out using standard techniques. The aim is to check the flour blends with the highest glycemic index that can be used as a substitute to yam flour.Materials and reagents used for the analysis include petroleum ether, copper sulphate, sulphuric acid, phenol, ethanol, acetic acid etc.,and equipment include cliffton electric hot plate stirrer, USA, sohxlet apparatus, exello-England, carbolite , electric oven, England and hammer mill etc. and the samples are dried flour samples of cocoyam, unripe plantain and yam. Four respondents to observe the result of the experiment in terms of the properties experimental upon which include colour, texture and general acceptability were selected using purperine sampling techniques and the respondents are staff and students of college of food science and tourism. The result of the analysis shows that Xanthosoma spp showed significantly ( P<0.05) higher crude protein, crude lipids, carbohydrates and energy value than Musa spp and yam flour which contains significantly higher (P<0.05) moisture content, fiber and ash. In vitamins composition, sample musa spp flour has a higher value of A and C than that of Xanthosoma spp and Yam flour.But all contains vitamins B (B1, B2, B3) and there is no significant difference (P>0.05) among them. In addition, the Xanthosoma spp flours contains higher qualities of flavonoids, saponin, tannin, calcium (Ca), Zinc (Zn), Sodium (Na), Phosphorus (P) Crude Fiber as well as antioxidant activity but lower quantities of alkaloids than the musa spp flours. No functional and phytochemical properties was analysed for the yam flour. From the results of the sensory evaluation of the flours (colour, texture and general acceptability). The colour of Xanthosoma spp was not affected by heat or processing, and maintained its whitish colour, the same goes to the yam flour. Texture preference was only affected by particle size and coarse form of Xanthosoma unlike the Musa Paradisaca whose colour maintained the same colour as that of edible portion of the unripe plantain (Emperatriz Pacheli Delaheye 2002). The general acceptability was carried out by observational techniques by four observers. The result showed that it was generally accepted. It was suggested that cocoyam and unripe plantain could be a close substitute to yam flour in management of diabetic nephropathy via dietary practices using new meal alternatives. Diabetics is one of the most challenging diseases of the 21st century that affect essential biochemical pathways of the body (carbohydrate, protein and lipid metabolism) and whose prevalence is rising globally including the rural Nigeria population. Due to the inability of the modern therapy to control all the path physiological aspects of the disorder as well as enormous cost it poses on the economy of the developing nations of the world, alternative strategies are urgently needed, hence the use of medicinal plants in traditional management of diabetes mellitus. Cocoyam and unripe plantain flour blends could be used as a substitute for yam flour in assessment of diabetic meals.
TABLE OF CONTENT
Title page i
Approval page ii
Certification iii
Dedication iv
Acknowledgement v
Table of content vi
Abstract vii
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY 1
1.2 STATEMENT OF PROBLEM 3
1.3 PURPOSE OR OBJECTIVE OF THE STUDY 3
1.4 RESEARCH QUESTIONS 4
1.5 SCOPE OF STUDY 4
1.6 SIGNIFICANCE OF STUDY 4
1.7 KEY DEFINITION OF TERMS 5
CHAPTER TWO
2.0 GUIDELINES FOR REVIEW 6
2.1 Conceptual Framework 6
2.1.1
Origin and distribution of cocoyam 7
2.1.2
Nutritional value of Cocoyam 8
2.1.3 Uses of cocoyam and its parts 8
2.1.4 General uses of cocoyam 9
2.1.5 Origin and Distribution of Plantain 9
2.1.6 Nutritional Value of Plantain 10
2.1.7 Uses of Plantain Parts 12
2.1.8 Processing Method of Plantain 14
2.1.9 Origin And Distribution Of Yam 16
2.1.10 PREVALENCE STUDY/PROBLEM OF DIABETES 18
2.1.11 SIGNIFICANCE/IMPORTANCE OF COCOYAM 20
2.1.12 SIGNIFICANCE/IMPORTANCE OF PLANTAIN 24
2.1.10 Economic Importance of Cocoyam 24
2.1.13 Economic Importance of Plantain 27
2.2 Theoretical framework 30
2.2.1 PHYSIOLOGICAL FUNCTION 33
2.2.2 PSYCHOLOGICAL FUNCTION 33
2.2.3 SOCIAL FUNCTION 33
2.2.4 FOOD CHOICES 34
2.3 SUMMARY OF RELATED LITERATURE 34
CHAPTER THREE
MATERIALS AND METHODS
3.0 MATERIALS 35
3.1 RESEARCH DESIGN 35
3.2 STUDY AREA 36
3.3 POPULATION OF THE STUDY 36
3.4 SAMPLE OF STUDY/SAMPLING TECHNIQUES 36
3.4.1 PLANTAIN FLOUR 37
3.4.2
COCOYAM
FLOUR 37
3.5 INSTRUMENTATION 39
3.6 SENSORY EVALUATION 52
3.7STATISTICAL
ANALYSIS 52
CHAPTER
FOUR
RESULTS AND
DISCUSSION
4.1 PROXIMATE ANALYSIS 53
4.2 PHYTOCHEMICAL COMPOSITION 56
4.3 VITAMIN COMPOSITION 58
4.4 MINERAL CONTENT 60
4.5 FUNCTIONAL PROPERTIES 62
4.6 SENSORY EVALUATION 65
CHAPTER FIVE
SUMMARY,
CONCLUSIONS AND RECOMMENDATION
5.1 SUMMARY 66
5.2 RESTATEMENT OF PROBLEM 67
5.3 CONCLUSION 67
5.4 RECOMMENDATION 68
5.5 CONTRIBUTION TO FURTHER STUDY 68
REFERENCES
APPENDIX
List of tables
Table 4.1: Proximate Analysis 52
Table 4.2: Phytochemical Composition 54
Table 4.3: Vitamin Composition 56
Table 4.4: Mineral Contents 58
Table 4.5: Functional Properties 61
.
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Cocoyam identified as a gene item for both xanthosoma
and colocasia, is traditional staple root crops in many developing countries in
Africa ,Asia and the pacific .it is a
perennial tropical plant primarily grown as vegetable for its edible starchy
corm and as a leaf vegetable, it is considered as a staple food in Africa,
oceanic and Asian cultures. It is believed to have been one of the earliest
cultivated plants. Its corms are important sources of starch. Cocoyam can be
grown in paddy fields of where there is abundant water or in upland situation
where watering is supplied by rainfall or by supplemental irrigation.
In
Nigeria, there are two varieties of cocoyam namely a. xanthosoma species and
b.colocasia esculenta. all cocoyam are edible except those found in bushes
which are popularly referred to as Ede mmuo(cocoyam of the spirit). There are
various species of xanthosoma, which includes: taenia which are of three types
namely:a.NXOO1 (popularly called ede ocha(meaning they are whitish in colour or
fleshy corms are white even after processing .
b.NXOO2 (ede uhie) these refers to reddish species c.NXOO3
(okoro-okoro) these refers to yellowish species.
Colocasia esculenta (taro/’ta:rov(,is a common name
for several plants in araceae family which are used as vegegtable for their
corms )thickened underground stems, leaves and leaf stem (petioles)of these,
colocasia esculents is the most widely cultivated. colocasia species may also
be referred to as taro ,old cocoyam, arrow root ,eddo, macobo or dasheen and
originates from southeast or central Asia while its counterpart xanthosoma
species may be referred to as tannia, yantia, new cocoyam or Chinese taro
originates from central and south Africa.
Cocoyam is a well known food plant, which has a long
history of cultivation .its corms are important source of starch .it’s one of
the six most important root and tuber crops worldwide (Jennings 1987;Onwueme
and Charles 1994(.the corm ,cormel and leaves
are important sources of carbohydrates for human nutrition animal
feed(Ndoumou et al 2005(. For this research work, we are working on xanthosoma
sagittifolium.
Xanthosoma or new cocoyam had its origin in South America
and Caribbean, the Spanish and Portuguese introduced it to Europe and were also
responsible for spreading it to Asia. It moved from the Caribbean in the late
nineteen century, first to Sierra Leone and then to Ghana.
Cocoyam (xanthosoma spp) has better
nutritional qualities than other root and tuber crops such as cassava and yam,
with protein, vitamin and mineral content. a versatile cocoyam can be used as weaning
food, while the leaves can be used as vegetable. However, these benefits along
with the wide adaptability of the crop and its role in the economy and
livelihood of millions of rural poor people have been under estimated (Onyeka NRCRI
2006)
Plantain or little banana (l’plaetin/plaeten( is one
of the cultivated varieties (cultivars ) of the genus musa whose fruit is
intended to be consumed only after cooking or other processing rather than
being eaten raw. The shoot is also used make foods and soups in various
cuisines and the leaves and fibers are also used. Plantain contains more starch
and less sugar than dessert bananas. It is the common name for herbaceous
plants of the genus Musa. The fruit they produce in generally used for cooking
in contrast to the soft sweet banana. There is no formal botanical distinction
between bananas and plantains and the use of either term is based purely on how
the fruits are consumed. Nigeria is one of the largest plants in producing
countries in the world (FAO, 2006).Despite its prominence; Nigeria does not
feature among plantain exporting nations because it is produced more for local
consumption than for export.
Plantain lancelets and plantain major has been used in
herbal remedies and sometimes were carried to colonies internationally for that
purpose. Plantain is a carbohydrate source. Its utilizable protein content as
percentage of calorie ingestion is higher than sago and cassava, but is much
lower than other staples such as maize, rice, wheat. The low fat content of
plantain coupled with its high starch content, makes it a possible food for
geriatric patients. (Omole et al, 2003).it may also be a possible food
alternative for people suffering from gastric ulcers ,celiac diseases, diabetes
and in the relief of colitis.(Oke et al 2008).
Flour is a
powdery substance created when a dry grain is pulverized. This is referred to
as the milling process. The most common varieties of flour are made from wheat
although any grain can be made with flour, including rice, oats, corn or
barley. Flour is a powder which is made by grinding cereal grains or other
seeds or roots (like cassava, cocoyam)etc. it is the main ingredient of bread
which is staple food for many cultures ,making the availability of adequate
supplies of flour a major economic and political issue at various times
throughout history. Flour contains a high proportion of starches which are a
subset of complex carbohydrates also known as polysaccharides. The kinds of
flour used in cooking include all purpose flour (known as plain outside North
America), self rising flour, cake flour, bleached and unbleached flour etc.
1.2 STATEMENT OF PROBLEM
The escalating number of people living or suffering
from diabetes in Nigeria and the world at large had become an issue of concern
to Nutritionists and Dieticians. Their idea of relying on diets deficient in
essential nutrients to supply their daily need is also a problem to families
with such patients (European Journal of Foods research, 2008, retrieved 2011).
The need for a balanced and adequate meal that will
augment the lost nutritional value and biochemical properties of flours used in
the production of meals for diabetics such as yam flours in order to improve
their quality for food security for the future necessitated this study.
Yam flour which is mostly used as in swallow meals
needs a nutritional substitute such that diabetes can still enjoy. Swallow
meals is one of the reasons why these study is embarked upon.
Cocoyam and unripe plantain flour makes it stand out
as a very important addictive to any healthy living diet plan and to reduce the
monotony of consuming the same diet. Cocoyam (xanthosoma spp) and unripe
plantain (musa spp) containing loose starch would formulate a dietary
substitute and add variety to diabetic menu list.
1.3 OBJECTIVE OF THE STUDY
The
general objective of this study is to determine the nutritional value and
biochemical properties of flours produced from cocoyam and unripe plantain.
The
specific objectives are to:
a) Develop
or produce flours using cocoyam and unripe plantain for flour blends.
b) Determine
the nutritional value and biochemical properties of flour blends produced from
cocoyam and unripe plantain.
c) Determine
the acceptability of the flours from cocoyam and unripe plantain.
d) Determine
the sensory evaluation (colour and texture only) of the flour blends made from
cocoyam and unripe plantain.
1.4 RESEARCH QUESTIONS
The following formulated research questions were used
for the successful completion of this project.
1. Can
flour blends be produced from cocoyam (xanthosoma sagittifolium) and unripe
plantain (Musa paradisiaca)?
2. What
are the nutritional value and biochemical properties of the flours blend
produced from cocoyam and unripe plantain?
3. What
is the acceptability of the flours produced from cocoyam and unripe plantain?
4. What
is the sensory evaluation (colour and texture only) of the flour blends made
from cocoyam and unripe plantain.
1.5 SCOPE OF STUDY
This study is limited to the nutritional assessment
and biochemical properties of flours produced with cocoyam and unripe plantain
as a substitute to yam flour.
1.6 SIGNIFICANCE OF STUDY
This study will provide knowledge on the biochemical
properties and nutritional assessment of flours produced from cocoyam and
plantain and how the flours can be used as acceptable flour for diabetic
patients. It will add to the recipe lists of new diets.
This will enlighten food producers and consumers on
its nutritional values. The findings derived from the study can aid nutritional
education on the diversified properties and uses of cocoyam and plantain. The
results from this study will help to increase the production and marketability
of cocoyam and unripe plantain.
The result from this study will be helpful to medical
personnel and dieticians to counsel and direct diabetics on their nutritional
status and foods to consume. It will eliminate monotony of consuming of a
particular diet in planning of diabetic meals.
It will also be useful and helpful to food processing
industries on the benefits and potentials of cocoyam and unripe plantain for
the production of diabetic meals.
1.7 KEY DEFINITION OF TERMS
Root:
these are parts of a plant which attaches it to the ground or to a support,
typically underground, conveying water and nourishment to the rest of the plant
via numerous branches and fiber, example cocoyam, yam, cassava etc.
Flours:
the finely ground meal of grain, especially the finer meal separated by
bolting. Powder made from grain especially (wheat) that is used in cooking for
making bread, cakes etc. (tree Merriam Webster dictionary).
Cocoyams:
(plants)
either of two food plant of West Africa, the taro or the yantia, both of which
have edible underground stems.
Edible starchy tuberous root of taro plants.
The usually underground organ that lacks buds or
leaves.
Plantain:
A
low growing, which typically has a selte of leaves and a slender green flower spike
occurring widely as a weed of lawns. A banana containing high levels of starch
and little sugar, which is harvested green and widely used as a cooked
vegetable in the tropics. It is the plant which bears the plantain.
Yam:
the
edible starchy, tuberous root of any of various climbing vines of the genus
Dioscorea, cultivated for food in warm regions. A long thick roof of a tropical
plant that has rough brown skin and usually white or yellow flesh and that is
eaten as a vegetable. (Merriam Webster Dictionary 2015 Inc.)
Diabetics:
diabetics often referred to by doctors as a diabetes mellitus describes a group
of metabolic disease in which the person has high blood glucose (blood sugar
hyperglycemia or low blood sugar hypoglycemia),either because insulin production
is inadequate, or because the body’s cells do not respond properly to insulin,
or both. Patients with high blood sugar will typically experience polyuria
(frequent urination), they will become increasingly thirsty (polydipsia) and
hungry (polyphagia).
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